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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 190°C. Place rhubarb in dish with orange juice, half the zest, sugar and ginger. Cover tightly with tinfoil and cook for 25 minutes until tender. Leave to cool.
2 To assemble trifle, mix cooled rhubarb with custard and yoghurt and three-quarters of the raspberries.
3 Spoon some rhubarb custard into each serving dish. Add some sponge fingers to each. Top with remaining rhubarb custard. Chill well before serving. Decorate with reserved raspberries and remaining orange zest.
Calories 170 cal
Kilojoules 710 kJ
Total fat 4 g
Saturated fat 2 g
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